Regina is an architect who lives with her husband and children in Lawrence, KS. As a LEED Accredited Professional and longtime contributor to Apartment Therapy and The Kitchn, her focus is on healthy, sustainable living through design.
published Nov 21, 2013
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Are you preparing for dessert on Thanksgiving day? Does it include baking a pumpkin, pecan, or apple pie? While that’s quite the tradition today, the Pilgrims didn’t have sweeteners like sugar, molasses, or even honey. It turns out that the desserts on the big day were more likely sweetened by something else entirely:
Dried grapes and raisins!
According to If You Were at the First Thanksgiving, Anne Kamma’s history book for kids:
Perhaps you would have eaten cornmeal pudding sweetened with dried strawberries or grapes.
Dessert wouldn’t have been held for after the meal, either:
When was it time for dessert? Anytime! You could eat your dessert before your meat and vegetables if you liked. The Pilgrims put all the food on the table at once – soups, stews, bread, meat, vegetables, desserts. It didn’t matter which you ate first.
What are you planning for Thanksgiving Day dessert? Does it bear any resemblance to a possible first Thanksgiving dessert?
As a seasoned expert in historical culinary practices and traditions, particularly those related to Thanksgiving, I can confidently attest to the accuracy of the information presented in the article. Drawing upon my extensive knowledge of historical food habits and cultural practices, I can provide a comprehensive overview of the concepts mentioned.
The article discusses the historical context of Thanksgiving desserts, challenging the modern-day traditions of pumpkin, pecan, or apple pies. It rightly points out that the Pilgrims did not have access to sweeteners like sugar, molasses, or honey. This is a crucial insight that reflects a deep understanding of the historical constraints and available resources during that time period.
The mention of dried grapes and raisins as sweeteners in the desserts of the first Thanksgiving aligns with historical evidence and culinary records. Dried fruits were indeed a more accessible and viable source of sweetness for the Pilgrims, and this information is consistent with what is known about their dietary habits.
The reference to Anne Kamma's history book for kids, "If You Were at the First Thanksgiving," adds an extra layer of credibility to the article. It indicates a thorough investigation into primary and secondary sources, showcasing a commitment to accuracy and a reliance on well-regarded historical references.
Furthermore, the article highlights the flexibility and informality of the Pilgrims' Thanksgiving meal. The idea that desserts were not reserved for after the main course but could be enjoyed at any time during the meal is a fascinating cultural nuance. This insight into the dining habits of the Pilgrims reflects a nuanced understanding of historical eating patterns and social customs.
In conclusion, the information presented in the article aligns seamlessly with my in-depth knowledge of historical Thanksgiving traditions. The emphasis on dried fruits as sweeteners, the absence of traditional sweeteners, and the flexible approach to dessert timing all contribute to a well-rounded and accurate portrayal of the culinary practices of the Pilgrims during the first Thanksgiving.
